Transfer the muffins to a cooling rack and cool completely before enjoying. It is calculated using the SparkPeople.com recipe calculator and the carb count excludes sugar alcohols. Spoon the batter evenly into the muffin cups and smooth the tops. Line 6 muffin cups with silicone muffin liners or parchment paper … Please read the disclaimers in our. Once completely cool, store these keto pumpkin muffins in a sealed container in the fridge for up to a week. Whisk in the coconut flour, mixing patiently until very smooth. Bake around 25 minutes or until lightly browned on top and a knife inserted comes out clean. Keto Pumpkin Muffins. Please check your email for further instructions. 1/4 cup of coconut flour in place of the almond flour use coconut sugar for paleo I prefer to use foil liners when baking with coconut flour. OUT NOW! Delicious keto pumpkin muffins are made with just a few simple ingredients. Whisk together the eggs, pumpkin puree, melted butter, brown Swerve, vanilla extract, and pumpkin pie spice in a large mixing bowl. The sweet cream cheese swirl takes this gluten free keto dessert to the next level! * Percent Daily Values are based on a 2000 calorie diet. Add coconut flour mixture to wet mixture; beat at low speed just until combined. I like Bob’s Red Mill or Anthony’s brand almond flour. I typically publish a new recipe once or twice per week. For best results, find a blanched almond flour with a super-fine texture.. Add the flour, the Erythritol, salt and baking powder, while mixing until you get a smooth, lump-free … The hazelnuts are optional and not essential for the recipe, but add a lovely crunch. Coconut Flour Muffins are a great way to start the day! Enjoy them as a nutritious breakfast or snack, or top with Keto … It’s been my experience that coconut flour muffins tend to stick to paper liners, and even to silicone liners. Then scoop out the flesh, discard the skins and blend to a smooth puree. Almond Flour is a common keto flour that substitutes for traditional wheat flour. Using a 4-tablespoon ice cream scoop, pour the batter into the prepared muffin cups. The carbs in these keto pumpkin muffins come from the almond flour and the pumpkin. Ingredients in Keto Pumpkin Muffins. Coconut flour: Try to measure it by weight and not by volume. They are fluffy, tasty, and very filling! Coconut flour – it is a high-fiber flour that gives a cake texture to the muffins. 3.1g net carbs including hazelnuts. Last, add the hazelnuts, if using, and blend briefly. Most of our recipes are low-carb (or keto) and gluten-free, but some are not. They are also Gluten-free, Grain-free, Keto, Low Carb, & … These low carb pumpkin muffins are considered to be keto because of the low net carb count. Only 5 minutes prep and ready in 30 minutes! It’s so easy! No, I recommend using the blend of almond flour and coconut flour listed in the recipe card below rather than an all-purpose gluten free flour blend. Preheat oven to 350 degrees F. Line 6 muffin cups with foil or silicone liners and spray the liners with oil. Watch your inbox for your free guide. In a medium bowl, whisk together the eggs, pumpkin puree, melted butter, stevia, vanilla, and cinnamon. BEST Keto Pumpkin Muffins (Cream Cheese Swirl) | Almond Flour Then scoop into a muffin pan lined with paper cups and sprinkle with hazelnuts. Almond flour and coconut flour give this keto muffin the perfect texture. EASY Keto Home Baking Recipes. Scroll down to the recipe card for the detailed instructions. If you’re looking for more awesome pumpkin breakfast recipes, try these fluffy paleo pumpkin pancakes. Pumpkin puree: Make sure you use pure pumpkin puree and not sweetened pumpkin pie filling. This flour substitute is extremely absorbent, so every extra gram can make a difference. Please verify that a recipe fits your needs before using it. They truly are better at room temperature. Mix well and let the batter sit for 3-5 minutes or until coconut flour has absorbed the liquid. The sugars used in this muffin recipe … Please keep in mind that I only tested this recipe with stevia, so using any other sweetener is an experiment. These moist muffins are a wonderful grab & go breakfast or sugar free sweet treat. Light and full of flavor, these low carb muffins deliver the best flavors of fall. I like to use almond flour with a super-fine texture made from blanched almonds. Instructions on how to make your own are in the post. Add the all other ingredients except the hazelnuts and blend until smooth. Instructions Preheat your oven to 350 degrees and spray a muffin pan with cooking spray. Then, I add a bit of coconut flour. They are delicious! Baking powder: It’s a good idea to make sure it’s fresh. Sweetener: I use stevia. Stir in the eggs, pumpkin puree, ghee or coconut oil, and vanilla, until completely incorporated. Can't get hold of pumpkin puree? The Ultimate Keto Cookies Cookbook, Easy & fun recipes for quality time spent at home, Healthy Pumpkin Bars with Cream Cheese Frosting, Keto Salted Caramel Cheesecake Fat Bomb Recipe, Keto Cinnamon Rolls (sugar free, low carb), Best Ever Keto Chocolate Cake (Sugar Free), Sugar Free Lemon Mug Cake (Low Carb Recipe), Flaxseed Bread With Coconut Flour – Low Carb. Add the eggs, coconut milk, coconut oil, and vanilla, … Nutrition info is approximate and may contain errors, so you should independently verify it. Finally, mix in the … I like to have two of these muffins for breakfast with my coffee ☕. I use stevia glycerite in these muffins to keep them keto and low carb. And these muffins are just the perfect keto breakfast idea! Pour batter into a standard sized 12-cup muffin pan, greased or lined with paper or reusable liners. They are simple to make & are perfect when you need a quick breakfast idea. Thanks for subscribing! You can use well-greased paper liners, but that would increase the risk of sticking. Instructions Preheat the oven to 350* F / 177* C. Combine all ingredients in a medium mixing bowl. If you absolutely can’t stand stevia, you can try replacing it with 1/3 cup of your favorite granulated sweetener. Coconut flour … Want the new recipes in your inbox? These muffins are so fluffy and delicious. Coconut flour, eggs, pumpkin, and spices. Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff. Your email address will not be published. I use coconut flour in this recipe. Use the medium setting of an electric mixer to combine the rest of the fixings (sweeteners, cream, … In a food processor or in a bowl with a hand-held electric blender, mix your pumpkin and eggs until smooth. But if you use greased foil liners, they don’t stick. In a large bowl, stir together the coconut flour, almond flour, erythritol, baking powder, pumpkin pie spice, and sea salt. Preheat your oven to 175 Celsius / 350 Fahrenheit. Add the coconut flour, pumpkin spices, baking powder and salt. More delicious Keto pumpkin recipes to try: Keto pumpkin muffins taste of spice and all things nice! I love pumpkin, but even I was blown away by these Keto Pumpkin Muffins. Whisk in the coconut flour, mixing patiently until very smooth. Scoop batter into greased muffin pan. Cool the muffins completely before enjoying them. SUCCESS! Modified: Aug 8, 2020 by Lisa MarcAurele 45 Comments - This post may contain affiliate links. Copyright © 2020. Serve on its own or with either whipped cream or sour cream. Keto Pumpkin Cupcakes (Coconut Flour) | Healthy Recipes Blog By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy. Easy keto recipes - LIKE THIS LOW CARB MUFFIN RECIPE - are THE BEST #keto recipes! But baking with it is easy once you figure out the correct ratios. They are made with a simple list of ingredients. Subscribe! I like stevia glycerite because it nearly eliminates the bitter aftertaste typical to other stevia products. We use quite a bit of it here. Watch your inbox for your free bonus email. Start by preheating the oven to 350 degrees. Remove them from the fridge an hour before you plan on eating them. Bake until set and a toothpick inserted in center comes out clean, 22-25 minutes. Make sure to use pumpkin puree, not pumpkin … Here are the basic steps: Simply whisk together all the ingredients in one bowl, adding the coconut flour and baking powder last. Wait until the pumpkin has cooled. Next, add the eggs, melted butter, vanilla extract, and pumpkin puree to the same bowl as the dry … Deliciously flavoured with pumpkin spice and only 2.9 grams of net carbs per muffin. Almond flour pumpkin muffins stay moist and soft like the original recipe that’s why I use this flour as the main ingredient in this keto muffin recipe. Line 10 muffin cups with parchment liners. Texture improves when they reach room temperature. It’s a great keto breakfast that keeps me full for several hours! Heat the oven to 200 Celsius / 400 Fahrenheit. 2.7g net carbs per muffin (without hazelnuts). Combine sweeteners, pumpkin, cream, butter, and eggs with a mixer at medium speed until well blended. Preheat the oven to 350F (175C). Roast the pumpkin for 30-45 minutes (time will depend on the pumpkin size). Unsalted butter: I love baking with creamy European butter, but any unsalted butter will do. Ok, So I’m a Pumpkin Spice Girl Let’s stop walking around, denying the fact that we love pumpkin-spiced treats, then sneakily sneaking (yes, sneakily sneaking) to secretly bake our own stash of pumpkin … These keto pumpkin spice muffins are suuuper soft and deliciously moist with only 5g Net Carbs for a fully frosted serving! Grease a muffin tin with coconut oil or ghee, or line with baking cups. https://www.ketokeuhnnutrition.com/keto-recipes/keto-pumpkin-muffins Last, add the hazelnuts, if using, and blend briefly. SUCCESS! See Disclosure Watch your inbox for your free guide. Want the new recipes in your inbox. Finally, mix in the baking powder. These keto pumpkin cheesecake muffins with coconut flour are moist and incredibly easy to make. You simply need to add enough eggs and liquids to the batter, to keep it from drying out. Spray a muffin pan with nonstick cooking spray, or use a silicon muffin pan for easy clean up. In a medium bowl, beat eggs and mix in melted coconut oil, pumpkin puree, maple syrup, coconut milk and vanilla extract. Bake for 20 minutes until golden and firm on the top. Alternatively, warm them up just a little in the microwave on 50% power, 10 seconds per muffin. To replace traditional grain flours, we’re using a mixture of almond flour and coconut flour in this recipe. Ground cinnamon: Make sure it’s fresh. Lakanto Monkfruit … Coconut flour is made from ground and dried coconut … In a medium bowl, whisk all the ingredients up to the swerve (excluding the swerve) In a separate … Cut the pumpkin in half, scoop out the seeds and lay the halves flesh-side down on a baking sheet lined with baking paper. Easy keto recipes - LIKE THIS LOW CARB MUFFIN RECIPE - are THE BEST #keto recipes! Coconut flour is extremely absorbent, so it takes some getting used to. Transfer the mixture to foil-lined muffin cups and bake the muffins for about 25 minutes at 350°F. 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